Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Yimeng Shan"'
Autor:
Yimeng Shan, Dandan Pu, Boya Cao, Yige Shi, Pei Li, Jian Xiong, Ku Li, Baoguo Sun, Yuyu Zhang
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101339- (2024)
This study investigated the savory intensity of aroma-active compounds derived from yeast extract Maillard reaction models. Sensory evaluation results revealed that beef flavoring model (28.00 g) exhibited the highest savory perception intensity when
Externí odkaz:
https://doaj.org/article/3e687138148d47eaae00776de2577850
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 17, Pp 435-448 (2022)
Litsea pungens Hemsl (LPH) is one of spicy for both medicine and food for its strong ability of antibacterial, anti-inflammatory and anti-cancer effects and strong lemon aroma characteristic that can remove the fishy odor and increase the overall fla
Externí odkaz:
https://doaj.org/article/179955a833004b109ccb475731123674
Publikováno v:
Sensors, Vol 23, Iss 13, p 5788 (2023)
In response to the real-time imaging detection requirements of structural defects in the R region of rib-stiffened wing skin, a defect detection algorithm based on phased-array ultrasonic imaging for wing skin with stiffener is proposed. We select th
Externí odkaz:
https://doaj.org/article/5118689b67b54079bb992effac0e8594
Publikováno v:
Materials, Vol 15, Iss 23, p 8572 (2022)
Internal delamination damage in composite connection structures can occur in the process of the overloading of a high-speed bearing, with alternating force loads, high or low temperatures, and the humid or hot environment loads. Mechanical drilling a
Externí odkaz:
https://doaj.org/article/c4cea9e9100e4c919c119dbf7d50148a
Publikováno v:
Materials, Vol 15, Iss 16, p 5741 (2022)
Honeycomb sandwich structures (HSSs) are excellent candidates for light and efficient microwave-absorbing materials. In this work, we design an HSS using SiO2 fiber-reinforced epoxy resin (SiO2f/ER) composites as both the top and bottom layers to imp
Externí odkaz:
https://doaj.org/article/3ae24518d40a4d3ea7806e317de1e875
Autor:
Dandan Pu, Yimeng Shan, Wen Duan, Yan Huang, Li Liang, Yi Yan, Yuyu Zhang, Baoguo Sun, Guanghui Hu
Publikováno v:
Journal of Food Quality, Vol 2021 (2021)
The key aroma compounds in the fruit of Litsea pungens Hemsl. (LPH) were concentrated through solvent-assisted flavor evaporation (SAFE) and characterized by gas chromatography-mass spectrometry-olfactometry (GC-MS/O), quantitative descriptive analys
Externí odkaz:
https://doaj.org/article/74cca0254883416db989c97ac1a19755
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-17
The dynamic and complex peculiarities of the oral environment present several challenges for controlling the aroma release during food consumption. They also pose higher requirements for designing food with better sensory quality. This requires a com
Publikováno v:
Journal of Agricultural and Food Chemistry. 70:13367-13378
To improve the sensory quality and promote the diversified development of duck meat, the identification and inhibition of key off-odorants in duck broth were comparatively characterized by using the sensomics approach and binary odor mixture analysis
Publikováno v:
Sensors; Volume 23; Issue 13; Pages: 5788
In response to the real-time imaging detection requirements of structural defects in the R region of rib-stiffened wing skin, a defect detection algorithm based on phased-array ultrasonic imaging for wing skin with stiffener is proposed. We select th
Publikováno v:
Journal of agricultural and food chemistry.
Reducing sodium intake without decreasing saltiness perception remains an important target in the food industry. This study developed an effective protocol for evaluating the saltiness perception enhanced by umami compounds. Two sodium chloride solut